Easy Keto Cornbread -A Delightful Side Dish!
The ketogenic way of living doesn’t have to be tough or require a lot of sacrifice over the holiday season, and I am sure you must be wondering how that is possible! Keep reading the article to know how you can eat the delicious cornbread that is keto-diet-friendly.
Easy Keto Cornbread For Cheers!
You can use this easy keto cornbread recipe as the foundation for keto-friendly stuffing or as a delightful side dish for your Christmas ham or Thanksgiving turkey. Even on a typical weekday, you can prepare this meal because it is so quick and simple.
When I was growing up, cornbread was a regular occurrence in our home and I am so delighted to be sharing the easy keto cornbread recipe here with you. We had cornbread with a variety of foods, but the most usual pairing was soup beans and collard greens, which is as southern a cuisine as you can get.
Almond flour and a few additional ingredients are used in this easy keto cornbread recipe. Warm butter should be drizzled over these homemade Southern-style slices. If you want, you may use the mixture to make cornbread muffins! A delicate, delicious, and genuinely cornmeal-tasting low-carb cornbread made without corn. You will adore how simple and delicious this keto cornbread recipe is if you are missing a nice cornbread.
Let me tell you the history of cornbread. In the Colonial diet, corn played a crucial role. Even in the least suitable soil, it was straightforward to grow. And so it satisfied hunger. However, unlike wheat and other grains from the Old World, corn was not a replacement for them. Following Native American instructions, European chefs made flat cakes out of cornmeal, lard, and water. These home cooks eventually acquired extra ingredients to improve the cakes’ flavor. The bland (but satisfying) cakes were transformed into something more akin to modern cornbread using yeast, eggs, and molasses.
Your cravings for traditional cornbread will be fully satiated by this keto-friendly dish without making you feel sluggish. Traditional cornmeal and wheat flour that is not allowed on the keto diet is replaced with almond and coconut flour. People on the keto diet can eat this because it doesn’t contain ingredients that keto diet people cannot eat. Even still, the texture is remarkably similar, despite the absence of wheat and carbohydrates. Let us know more about this cornbread.
Easy Keto Cornbread-A Delightful Side Dish!
Equipment
- Measuring cups
- Spoons
- Silicone Spatula
- Oven mitts
- Cooling rack
- Bread Machine
Ingredients
- ½ Cup Almond flour
- ⅓ Cup Coconut flour
- ½ to 1 Teaspoon kosher salt you can also use ½ tablespoon table salt
- ½ Teaspoon Baking soda
- 3 Large Eggs
- ½ Cup Heavy cream
- ¼ Cup Melted salted butter, plus a little extra for the pan
Instructions
- Gather ingredients and preheat the oven: Make sure you have all the ingredients, gather them, and preheat the oven to 325-degree F.
- Add the ingredients and whisk: Take a bowl and add almond flour, coconut flour, baking soda, eggs, salt as per taste, and heavy cream. Start whisking it until they are all properly combined. Now it’s time to add butter and mix it well.
- Grease the cast iron skillet with butter: Take a 9 or 10-inch cast iron skillet and grease it well with butter.
- Pour the prepared batter into the skillet: Take the prepared batter in the second step and pour it evenly into the cast iron skillet and let it bake in the preheated oven for about 30 minutes.
- Let it cool: Allow the cornbread to cool for 5 minutes after removing it from the oven.
Serving And Storing Suggestions:
This yummy keto cornbread should be served with plenty of butter to make it even tastier. This straightforward recipe is elevated by the addition of cheddar cheese, bacon, and jalapenos while still remaining keto-friendly. This cornbread is simple to prepare in advance and store in the freezer until you’re ready to eat. Storing this easy keto cornbread is a no-brainer and guess what it can last up to 2-3 months in a freezer provided it should be wrapped properly and stored.
